| 1 | cup uncooked basmati or regular long-grain rice |
| 1 1/2 | cups cold water |
| 1 | tablespoon vegetable oil |
| 1 | teaspoon black or yellow mustard seed |
| 1 | cup Yoplait® Fat Free plain yogurt (from 2-lb container) |
| 1/2 | teaspoon salt |
| 2 | or 3 fresh Thai, serrano or cayenne chiles, cut in half lengthwise |
| 10 | to 12 fresh karhi leaves or 1 tablespoon chopped fresh cilanto, if desired |
Serve with...
Chai Tea
Total Time:
10 min
| 1. | Place rice in 1 1/2-quart saucepan; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; return to saucepan. |
| 2. | Heat rice and 1 1/2 cups cold water to boiling, stirring once. Reduce heat to medium-high; cook uncovered 5 to 6 minutes, stirring occasionally, until almost all water has evaporated. |
| 3. | Reduce heat to low; cover; cook 5 minutes. Remove from heat; let rice stand covered 10 to 15 minutes. |
| 4. | Meanwhile, in 6-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops; remove from heat. |
| 5. | In medium bowl, mix remaining ingredients. Stir in oil mixture. Add cooked rice; toss well. |
|
| Yogurt helps to alleviate the chiles' attack on the palate. The next time you eat something fiery hot, remember to either drink some milk or eat a small bowl of plain yogurt to help ease the burning in your mouth! |
Nutrition Information:
160 ( 25); 2 1/2g ( 0g, 0g); 0mg; 240mg; 28g ( 0g, 3g); 4g 0%; 0%; 8%; 2% 1 1/2 ; 1/2 ; 0 ; 1/2 2
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |